Spaghetti Squash Vegetable Medley
Sam Jones/Quinn Brein
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This Spaghetti Squash dish tastes like the pasta spaghetti but much lighter and healthier, bringing a colorful rainbow of vegetables. It’s absolutely delicious!
1 can (28-ounces) peeled Italian-style tomatoes
3 cloves garlic, minced
1/3 cup plus 2 tablespoons olive oil, divided
1/2 cup chopped fresh basil
1/2 cup chopped fresh parsley
1/2 teaspoon salt
1/4 teaspoon dried oregano
1 medium spaghetti squash
2 cups broccoli florets
1 zucchini, sliced
1 summer squash, sliced
1/2 cup scallions, white part only, chopped
3 tablespoons grated Parmesan cheese
freshly ground black pepper, to taste
Prepare sauce ahead of time: Drain tomatoes and place in a bowl with garlic, 1/3 cup of olive oil, basil, parsley, salt, and oregano. Cover and let stand at room temperature.
Preheat oven to 400°F.
Cut spaghetti squash in half, remove seeds, and drizzle with 1 tablespoon of olive oil. Bake for 40 to 45 minutes, or until tender when pierced with a fork. Let cool, then use a fork to scrape strands of squash from shell into a large bowl. Cover and set aside.
Steam broccoli, zucchini, and summer squash until each is fork tender.
In a skillet over medium heat, warm remaining 1 tablespoon of olive oil. Add scallions and cook until soft. Add steamed vegetables and heat thoroughly. Add vegetable mixture to the bowl of squash along with tomato sauce and stir to combine. Sprinkle with Parmesan and season with pepper. Serve warm or at room temperature.
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